My husband enjoyed every bite of this meal and gave it a 5-star rating! He insists I keep it just the way it is.

6-8 medium potatoes, peeled and thinly sliced
1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup heavy cream
1/2 cup milk
8 slices of bacon, cooked and crumbled
1 small onion, finely chopped
2 cloves garlic, minced
Salt and pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
Chopped chives or green onions for garnish

In a saucepan over medium heat, melt the butter. Add the onion and garlic, cooking until softened.

Stir in the flour and cook for another minute. Gradually whisk in the heavy cream and milk, stirring until the mixture thickens.

Remove from heat and stir in the cheddar and mozzarella cheeses until melted and smooth. Season with salt and pepper.

In the slow cooker, layer half of the sliced potatoes, half of the cheese sauce, and half of the crumbled bacon.

Repeat the layers with the remaining potatoes, cheese sauce, and bacon.

Cover and cook on low for 6-7 hours or until the potatoes are tender.

Before serving, sprinkle with chopped chives or green onions for a fresh pop of color and flavor.

For a bit of spice, add some diced jalapeños or a pinch of cayenne pepper to the cheese sauce. If you prefer a vegetarian version, simply omit the bacon and add some sautéed mushrooms or bell peppers for extra flavor. You can also experiment with different cheeses, such as Gruyère or Monterey Jack, to create your own unique twist on this classic dish.